Spaghetti & Meatballs

A classic spaghetti and meatballs, very easy to make and the meatballs pack a lot of flavor by Lacey Johnston.
Serves 4 - 6
Makes 15 meatballs

• 1 Egg
• 2 slices Bread, chopped into small cubes
• 1 lb. Ground Beef
• 1/4 cup Onion, finely chopped
• 2 tbsp Green Bell Pepper, finely chopped
• 1/4 tsp Dried Oregano
• 1/4 tsp Salt
• 1/8 tsp White Pepper
• 2 tbsp Fresh Parsley, chopped
• 1/4 tsp Garlic Powder
• 1 tbsp Olive Oil
• 1 recipe Spaghetti Sauce
• 1 box Spaghetti Noodles

1. Prepare sauce as directed.
2. Preheat oven to 375* degrees F.
3. Add bread crumbs to food processor, pulse 4 - 5 times or until you have small crumbs but not dust.
4. Toss on a baking sheet and toast in oven till golden, about 3 - 5 minutes.
5. Meanwhile, saute onion and bell pepper in olive oil till crisp-tender on high heat, set aside.
6. Reduce oven temperature to 350* degrees F.
7. In a large bowl, combine egg, bread crumbs, onion, bell pepper, oregano, salt, pepper, parsley, garlic powder and meat; mix well.
8. Shape into 15 meatballs, about 1" in size. Arrange in baking pan with 1" between meatballs.
9. Bake for 15 - 20 minutes or until browned, drain.
10. Meanwhile, cook pasta according to package directions, drain and set aside.
11. Heat large pan over high-heat with 2 tbsp olive oil, add meatballs. Let cook 1 minute, add sauce to pan and reduce to simmer.
12. Simmer for 10 minutes, serve over hot noodles.